Wednesday, July 9, 2014

Over the past two years, quinoa has quickly become one of my favorite grains! If you haven't tried this super food yet, you are seriously missing out! Don't let the funny name intimidate you! It has a slightly nutty flavor in my opinion but you can use it basically as a substitute for rice.

It's definitely pricier than rice, if you have a Trader Joe's nearby I have found them to have the most competitive prices for quinoa.

Quinoa made like fried rice has become a favorite meal for boyfriend and I, especially during the busy work week. It's gluten free and can be made as a vegetarian main dish or as a side dish.

Directions:
Rinse quinoa in a mesh strainer. Cook quinoa in bouillon, refer to package directions for the amount of liquid needed to cook 1 cup of quinoa, typically 2 cups of liquid. Allow quinoa to cool, this step can be completed the day before.

Heat 1 Tb of olive oil in a a large skillet, add the garlic and cook for one minute. Add peas and celery and cook for 2-3 minutes or until they are about half of your desired tenderness. If you are using frozen peas, you might need to cook slightly longer than 3 minutes. Add in carrots, mixing them with the other vegetables.

Add cooked quinoa to the skillet and mix with vegetables for a few minutes allowing the quinoa to heat up. While the quinoa is warming, mix all of the sauce ingredients together in small bowl. When the quinoa is warm, pour the sauce over the top and stir all ingredients together.

Push the quinoa and vegetables to one side of the pan, making a small pocket of empty space. Crack eggs in the small pocket of empty space and scramble them a few minutes until cooked fully. Note this can be done in a separate pan if you don't have enough room. When the eggs are fully cooked, mix them in with the quinoa and vegetables thoroughly. Serve hot.